An economical version of an old-favorite sandwich.
It is made of rump roast simmered for 7 hours
with beef broth, onion soup and beer.
The reduced cooking liquid makes plenty of sauce.
This makes a delicious French dip sandwich,
perfect for the working mom! Nobody,
not even teetotalers, have been able to
detect the presence of beer in this recipe,
but it adds a wonderful flavor!
French fries make a great side dish,
and they are good for dipping, too!

Ingredients
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter

Directions:
Trim excess fat from the rump roast,
and place in a slow cooker.
Add the beef broth, onion soup and beer.
Cook on Low setting for 7 hours.
Preheat oven to 350 degrees F.
Split French rolls, and spread with butter.
Bake 10 minutes, or until heated through.
Slice the meat on the diagonal,
and place on the rolls.
Serve the sauce for dipping.